Nutella Pistachio Cookies with Fresh Milled Flour

Nutella Pistachio Cookies with Fresh Milled Flour are a super delicious, sneaky good, cookie. You’ll be making them on repeat, promise.  They are that good. The outstanding chocolatey Nutella, mixed with savory nutty pistachios and rich chocolate chips = 100% yummy!

My son didn’t want to eat these cookies because he thought they were healthy, due to the green pistachios.  I guess green automatically equals healthy?  Funny, he didn’t think tree cutout cookies with green frosting were healthy.

Caution – Avoid overbaking

Due to the Nutella making these cookies brown, they can be easy to overbake.  Bake just until the edges are set, 10-12 minutes.

Wheat berries

The recipe is written with a mix of soft white and einkorn wheat berries. I have not tested them with any other wheat berries. You should be able to use 230 grams soft white wheat berries without any problems. Einkorn and soft white are both considered “soft wheat berries”. More on wheat berries here.

Pistachios – roasted and unsalted:

Use unsalted roasted pistachios, photo below. This allows you to control the saltiness of the cookies.  Lightly chop the pistachios before adding to the dough.

Here is everything you need to make these cookies:

Tips for Nutella Pistachio Cookies with Fresh Milled Flour:

• Use room temperature butter and egg. 

• When adding the flour, mix on the lowest setting. When there is just a little dry flour remaining, add the chocolate chips and pistachios to the mixer. This will help prevent overmixing the dough and the development of too much gluten, which can lead to tough cookies.

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Nutella Pistachio Cookies with Fresh Milled Flour

Course Dessert

Prep Time 12 minutes minutes

Cook Time 11 minutes minutes

Servings 30 cookies

Author Laura M.

Ingredients

• 190 grams soft white wheat berries
• 40 grams einkorn wheat berries or use soft white again
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter 1 stick, room temperature
• 1/2 cup granulated sugar 100 grams
• 1/4 cup brown sugar 55 grams
• 1 large egg room temperature
• 1/2 cup Nutella
• 1 1/2 teaspoons vanilla extract
• 3/4 cup semi sweet chocolate chips
• 1/2 cup chopped pistachios unsalted, roasted

Instructions

• Preheat oven to 375 degrees. Line two light colored baking sheets with parchment paper.
• Mill the wheat berries into a medium bowl, add baking powder, baking soda and salt. Whisk to combine, set aside.
• To the bowl of a stand mixer fitted with a paddle attachment, add butter and both sugars, beat until light and fluffy, 2-3 minutes. Then add in the nutella, mixing 30 seconds. Next, add the egg and vanilla extract and mix on medium until well combined, 30-60 seconds.
• Add the flour mixture and mix on the lowest setting until there is only a little dry flour remaining. Then add the chocolate chips and pistachios and mix just until combined.
• Using a cookie scoop, scoop onto baking sheets, 12 per tray and bake for 10-12 minutes until edges are getting crispy. Cool for 10 minutes on baking sheet, then transfer to wire rack to cool completely. Enjoy!

Check out more fresh milled flour cookie recipes below!